The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours

The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours

Amanda Hesser

Language: English

Pages: 304

ISBN: 0061887293

Format: PDF / Kindle (mobi) / ePub


The Food52 Cookbook was named one of the Best Cookbooks of 2011. Now Amanda Hesser and Merrill Stubbs, the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country’s most inventive home cooks.

Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes

1001 Recipes You've Always Wanted To Cook

Hungry Girl to the Max!: The Ultimate Guilt-Free Cookbook

Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make

The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

½ teaspoon ground cloves ½ teaspoon ground allspice ¾ cup packed brown sugar 2 large eggs 1 tablespoon grated lemon zest 1 tablespoon grated peeled fresh ginger (I used a 2-inch piece and grated it with a Microplane) 1 tablespoon molasses 3 tablespoons dark rum 1 teaspoon vanilla extract ¼ cup whole milk ½ cup whole milk Greek yogurt 10 walnut halves Vanilla ice cream or whipped cream for serving 1. Heat the oven to 350°F. Butter a 9-inch springform pan. (If you’re concerned about

extra-dark pretzels. We highly recommend you try the combination. HARDLIKEARMOUR: “This dessert fondue is inspired by a coconut dulce de leche recipe from Bon Appétit magazine that I found on www.epicurious.com. I’ve made it multiple times and have tweaked it a bit to my liking. My most major change is the addition of chocolate. It took a bit of experimenting to figure out the proportions so the chocolate doesn’t overwhelm the more delicate caramel flavor. If you are not a coconut fan, don’t

puddings for at least 3 hours; but it’s best if you can chill them overnight. Serve with freshly whipped cream. WHAT THE COMMUNITY SAID WOODSIDE: “Just the right amount of rich, and ultrasmooth and creamy. Simple, and definitely guest-worthy.” PANFUSINE: “Congratulations, Midge…. Such an elegant recipe, with exactly five ingredients! Awesome!” PERFECTCHAOS: “Thank you, Midge, for this fun offering; I white-knuckled during the sugar browning, only swirling the pan now and then, but you are

little circle over the dumpling (it will look like a fancy napkin fold). Repeat with the remaining wrappers. 4. Meanwhile, bring a large pot of water to a gentle boil. 5. Add the vinegar to the boiling water, then add the dumplings and boil until the wontons are tender, about 4 minutes. 6. While the dumplings are cooking, make the sauce: Stir together the yogurt, dried garlic, and salt in a bowl. 7. Gingerly scoop the cooked dumplings out of the water with a slotted spoon, a few at a time,

how we felt eating these squash wedges right out of the bowl. With our fingers. Squash 2 butternut squash (about 3½ pounds total) 2 tablespoons olive oil 1 teaspoon sugar 1 teaspoon salt ¼ to ½ teaspoon cayenne pepper, or to taste Pesto 4 to 5 tablespoons olive oil ¼ cup chopped fresh sage 1 garlic clove, smashed 1/3 cup hazelnuts, toasted 6 tablespoons crumbled ricotta salata Salt 1. To make the squash: Put a rack in the lowest slot in the oven and heat the oven to 500°F.

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